|
Robbins SPECIAL FRIED RICE (feeds about 8) June 2, 2008
4 cups cooked rice
1/2 lb. Bacon, diced
1 cup chopped Onion
2 eggs
1 cup chopped shrimp
1 cup bean sprouts
Green Onion
Pimento
3 T oil
Soy Sauce
Brown about 4 cups of cooled cooked rice in a large skillet containing 3 T hot oil. Set aside. In a wok or large skillet saute about 1/2 lb of diced bacon with a cup of chooped onions until tender. Push aside in pan and pour in 2 beaten eggs, stirring gently until just firm. Toss everything together, stirring in the browned rice, soy sauce to taste, 1 cup of chopped shrimp and 1 cup bean sprouts. Continue heating until sprouts are hot. Garnish with green onions and pimento.
Robbins Steak Diane Recipe
Jon Robbins Recipe for April 14, 2008
Yes, I have cooked this...usually around Thanksgiving or Christmas or anytime I want a huge sugar rush. Do you have a recipe to share? Send it to us.
SWEET POTATO CASSEROLE (Hawaiian Style)
Printed from COOKS.COM (Hey I wish I could take complete creative credit for this...but I can't)
3 c. mashed sweet potatoes (2, 16 oz. cans 4-5 lg.)
2 eggs
1/3 c. butter
1/2 c. milk
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 can (8 1/2 oz.) crushed pineapple
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 c. brown sugar
1/3 c. flour
1/2 c. butter
1 c. ground pecans
Mash sweet potatoes with electric mixer. Add eggs, butter, milk, sugar, salt, vanilla and spices. Turn into a greased casserole dish. In a saucepan, place brown sugar, flour, butter and pecans. Cook on low long enough to melt butter, stirring constantly. Spread over sweet potato mixture. Bake at 350 degrees for 30 minutes.
Baked French Toast..a great recipe from anonymous listener
1 Loaf of Cinnamon Swirl Bread (or raisin bread)
6 Eggs
3 cups of Milk
1/2 cup Brown Sugar
1 Tablespoon Vanilla
Layer the bread in a 9x13 glass pan that has been sprayed with pam. Use the whole loaf. (You'll have 2 full layers of bread. Just put any remaining "odd" pieces across the top if you want.)
Beat the eggs, milk,brown sugar, and vanilla together with a whisk and pour over the bread. Cover with foil and refrigerate overnight.
The next morning, bake at 350 degrees for about an hour (Check on it after 45 minutes. The top should be golden brown and slightly crisp while soft inside)
Serve with butter and syrup or fruit topping and whipped cream.
Tom Kent's Inside Out Burger- July 28th
1lb. of 85% Lean Ground Beef
1/2 Cup of fresh sliced mushrooms sliced thin
1 Medium vadelia onion sliced thin
1/4 lb. of thinly sliced longhorn cheddar cheese
Make patties very thin...place thinly sliced fresh mushrooms on top of patty along with thinly sliced vadelia onion and thinly sliced cheddar cheese...place another thin patty on top and meld together with your hand...push thumb in center of paddy just to make indentation...season with garlic salt and fresh ground pepper...cook burgers on medium high grill 400 degrees and cook 7 minuets per side.
GROOVY MOVIE LADY'S RECIPE ENCHILADA CASSEROLE August, 4th
1 1/2 lbs. Ground Chuck
1 Lg Onion
1 Lg Can Enchilada Sauce (32 oz)
1 Sm Can Evp Milk (small)
1 Can Chopped Chilies (4oz)
1 Can Each, Cream of Chicken and Cream of Mushroom Soup
1 Can Sliced Olives (15oz)
1 Pkg Corn Tortillas (12)
1/2 Lb Grated Sharp Cheddar Cheese or more if desired
Brown meat and onion. Breat up tortillas into bite-size peices. Put in large bowl and add all wet ingrediants. when meat is done add to misture. Place in covered 13x9 casserole dish. Bake 1 hour at 350 degrees. When done cover with grated cheese. Serve when melted.
Apples and Sweet Potatoes
3 Apples, peeled, cored, and sliced
1 Tbsp. Lemon juice
1 1/2 lbs. sweet potatoes, peeled, and sliced
1/4 cup apple juice, cider or vinegar
1 Tbsp. melted butter
Mix apples and lemon juice. In a baking dish place a layer of sweet potatoes then a layer of apples. Continue until apples and sweet potatoes are finished. Pour in the apple liquid and dribble melted butter over the top.
Cover casserole and bake in a 350 degree oven for 1 hour. Uncover and bake another 15 minuets.
Serves 4-6
Morning Munchies
4 hard-cooked eggs, chopped
1 Med fresh tomato, chopped
3 slices turkey bacon or you can use veggies, cooked and crumbled
sea salt and pepper to taste
Directions: In a bowl, stir together eggs, tomato, and bacon/veggies. Season with sea salt.
- 4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
- 1-1/2 ounces clarified butter
- 1 teaspoon Worcestershire sauce
- 2 tablespoons shallots, chopped fine
- 1/8 teaspoon garlic, minced
- 1/4 cup mushroom caps, sliced 1/8 inch thick
- 1 tablespoon lemon juice, fresh squeezed
- 1 teaspoon dry mustard powder
- 1/2 teaspoon thyme leaves, fresh if possible
- 2 ounces heavy cream
- 1 ounce brandy
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- Salt, about 1/2 teaspoon or to taste
- Ground black pepper, fresh ground, 1/8 teaspoon or to taste
In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side.
Remove them to a plate and chill in a refrigerator for 5 minutes.
Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.
Place filet mignon medallions on plates and top with the sauce from the pan.
Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.
Yield: 2 servings
Courtesy of Chef John J. Vyhnanek
Chuck Cannon's Rock and Roll Recipe from The Kingsmen, "Louie, Louie Salmon Chowder". 5/26/08
1 cup wild salmon
1/2 cup celery, chopped
1/2 cup onions, chopped
1 clove garlic, minced
3 Tbsp butter
1 cup potatoes, diced
1 cup carrot, shredded
2 cups vegetable broth
1 1/2 tsp sea salt
1/2 tsp dill weed
2 cobs of corn
1 can (13oz) evaporated milk
Saute celery, onion and garlic in extra virgin olive oil. Add potatoes, carrots, broth and seasonings. Simmer for 20 minutes and add corn, salmon and evaporated milk. Heat thoroughly and serve. Serves 4-6.
A recent survey reveals men become very affectionate toward women when they smell pumpkin pie. Ladies check out this sweet recipe for pumpkin pie from The Cannon's Collection. 5/19/08
Pastry Dough
1/3 cup barley malt
2 tablespoons corn oil
1/2 cup pecans, minced
2 cups 1-inch pieces butternut squash or pumpkin
Sea salt
2/3 cup brown rice syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1 cup amasake
4 tablespoons agar-agar flakes
3 tablespoons kuzu, disolved in 1/4 cup cold water
Preheat oven to 400F. Prepare pie dough. Roll out thinly between sheets of waxed paper into a 10-inch circle. Lay over a 9 inch pie pan, pressing it into the pan without stretching the dough. Trim the excess dough around the edges, leaving an even 1/2 inch overhang. Turn the excess dough up toward the edge of the pie and crimp or flute to form a decorative edge. Prick with a fork. Bake the pie shell 10 minutes. This prevents a soggy crust when serving the finished pie. Allow to cool completely after baking.
Combine barley malt and corn oil in a saucepan and cook until foamy. Immediately stir in the pecans. Spread evenly over the bottom of the pie shell and set aside to cool to room temperature.
Add the squash and 1/2 inch water to a pressure cooker. Add a pinch of sea salt, seal and bring to full pressure over medium heat. Reduce heat and cook squash 20 minutes. Remove from heat and allow pressure to reduce naturally. Puree the squash in a food mill or food processor until smooth.
Reduce oven heat to 350F. Combine rice syrup, pie spice, ginger, amasake and agar-agar with cooked squash in a heavy pot. Simmer over low heat about 15 minutes, until agar-agar completely dissolves. Stir in dissolved kuzu and cook, stirring, until mixture thickens, 3-4 minutes. Pour filling carefully into pie shell over the pecans. Bake 30 to 35 minutes. Remove pie from oven, cover completely with foil, and allow to cool completely before serving. Covering the pie while hot prevents the top from cracking as it cools. (Makes 6 to 8 sevings)
Chuck Cannon borrows this Beach Boys recipe for "Surf Man Vegetarian Stir Fry" (May 12)
2 tbsp extra virgin olive oil
1/2 lb. mushrooms, sliced
2 ears corn
6-8 carrots, sliced
1 package firm tofu, cut up
1/4 lb zucchini, sliced
1/2 clove garlic, pressed
1/4 onion, chopped
small amount marinade sauce
Saute mushrooms, garlic and onions in olive oil. Steam carrots and corn, then add to saute mixture. Add remaining ingredients and season to taste with spike or vegit. Mix all for under 5 minutes. Serve on a bed of rice. Serves 6.
Jon Robbins recipe for PIZZA (12 May 2008)
Pizza Dough
2 packages of yeast, dissolved in 1/2 cup warm water and 1/2 tsp. sugar
4 cups of flour
1 cup water
1/2 cup Olive Oil
1 tsp. salt
Mix flour, water, olive oil and salt. Add yeast water and knead. Roll on a floured board or shape with hands to form into 2 large pizzas and 1 loaf of bread. For crisper crust, preheat pizza pans in 400 degree oven or even prebake crust for about ten minutes before adding sauce.
Pizza Sauce for 2 Round Pizzas
1 16 oz. can chopped tomatoes in sauce
1 6 oz. can tomato paste
2 tsp. celery seed
1/2 cupwater OR red wine
1/2 tsp. sweet basil
1/2-1 tsp. oregano
2 T. sugar or honey (if you like it slightly sweet)
2 tsp. garlic powder or 4 cloves garlic, finely chopped.
2 cups of grated Mozzarella
Any other ingredients you wish to add to the top of your Pizza(s)
Bake at 375 for about twenty minutes.
Boom Boom's Black Bean Bean Tacos for Cinco de Mayo.
My oh my, they are yummy!
1 tablespoon extra virgin olive oil
4-5 cloves garlic, minced
1 red onion diced
a pinch of dried basil
2 cups cooked dried black beans
1/2 teaspoon chili powder
spring water
taco shells
shredded romaine lettuce
Heat oil in a deep skillet over medium heat. Add garlic, onion and cook, stirring, 2 to 3 minutes. Partially mash beans and add to skillet with chili powder. Add about 1/8 inch of water, cover, and simmer over low heat 15 minutes. Spoon beans into taco shells and garnish with shredded lettuce. Serve warm. Makes about 6 servings.
Jon Robbins managed to talk a friend into contributing this bust out, wow, this is unreal recipe for SALSA. Hey it's Cinco de Mayo! Break out the chips and the Patron (chilled, no salt please and I'll have an orange peel). Thank You to Kathleen Craven for contributing this delicious recipe for Monday Munchies!
1 can of diced tomatoes
1 Red Onion
Jalapeno
Red pepper
1 1/2 Tablespoon Garlic
1/2 Cup Cilantro
1/2 Teaspoon Cumin
1/2 Teaspoon Salt
1/4 Cup Olive Oil
1/4 Cup Corn Oil
1/4 Cup Red Wine Vinegar
1 1/2 Tablespoon Worcestershire Sauce
1 1/2 Shakes of Tabasco
1/2 Cup Tomato Paste
Mix it all together, cover, let it stand in the Fridge for four hours, Grab your favorite Chips (I like Restaurant StyleTostitos) and prepare to chow down until the bowl is empty!!! Whoa.
Chuck Cannon Recipe for April 28, 2008
This Recipe comes from one of my favorite cook books, "Cooking The Whole Foods Way" by Christina Pirello. I found it in a thrift store, brand new for just $2.00. What a deal! Page 440 features a tasty recipe for Cornbread with Fresh Corn.
CORNBREAD WITH FRESH CORN
1 1/2 cups whole-wheat pastry flour
1 cup yellow cornmeal
2 to 3 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup corn oil
2 tablespoons brown rice syrup
1/2 cup rice milk
1/2 to 1 cup spring or filtered water
1/2 cup fresh corn kernels
Preheat oven to 350 F. Lightly oil and flour a 9-inch-square baking dish. Sift together the flour, cornmeal, baking powder and sea salt into a bowl. In another bowl, whisk together oil, rice syrup, rice milk and 1/2 cup of water. Stir into dry ingredients until just blended. Add more water if needed to create a velvety, spoonable batter. gently fold in corn kernels. Spoon batter into prepared pan and bake 35 to 40 minutes, until golden at the edges and the center springs back to the touch. (Makes 6 to 8 servings)
Jon Robbins Recipe for April 28, 2008
Years ago when I ate healthy food there were several cookbooks out there to guid my new found healthy ways...one of them was the Moosewood Cookbook authored by Mollie Katzen...the cookbook is approaching it's 30th Anniversary and is full of delicious vegetarian recipes (maybe I'll get a copy to give to Chuck Cannon if he doesn't already have one)...enjoy this one from Mollie Katzen's Moosewood Cookbook!
SPINACH CALAZONES
Dough
1 1/2 teaspoons yeast
1 tablespoon honey
1 cup warm water
1 1/2 teaspoons salt
2 1/2-3 cups flour
Filling
1 lb ricotta cheese (this can be eliminated)
2 minced garlic clove
1/2 cup minced onion
1 lb fresh spinach (10 oz pkg of frozen spinach, thawed, works fine)
2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese (romano would work too)
2 tablespoons butter
1 dash nutmeg
salt
pepper
Directions
Filling:
If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
Saute onion and garlic in butter till translucent and soft.
Combine all ingredients, mix well, salt and pepper to taste.
Dough:.
Soften together yeast, water and honey.
Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
Moisten the rim with a little water, fold the empty side over, and crimp the edges.
Prick here and there with a fork to allow steam to escape.
Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
Brush each pastry with a little butter as it comes from the oven.
For more information on Mollie click HERE
|
